On Saturday mornings, my family likes to linger over breakfast. We brew coffee, stay in our pjs, and cook together. During the week, it seems like we’re always rushing to eat and run out the door – but Saturdays? We like to take our time and try new recipes. Today I tried out a new recipe – almond flour biscuits. We were really happy with how they turned out and I can’t WAIT to share our recipe!
You see, I’ve been craving a good breakfast sandwich for a few days – I just love moist, salty, crumbly biscuits – especially when they are served with some crispy bacon and runny eggs. Doesn’t that just scream indulgence?!
Here’s how to make them:
Easy Almond Flour Biscuits
A easy, paleo recipe that you can whip up for a great breakfast sandwich, to serve with a hearty stew, or even to top with fresh berries and cream.
- 1 1/2 cup blanched almond flour (NOT almond meal)
- 1 tsp baking powder
- 1/2 tsp kosher salt (1/4 tsp table salt)
- 3 tbl cold butter, diced small
- 3 tbl heavy cream OR coconut cream
- 1 egg
Preheat oven to 350.
Take a cookie sheet and line with parchment paper, and set aside.
In a medium bowl, combine almond flour, baking powder, and salt.
Add diced butter and cut into the flour, using a pastry cutter or butter knife. Just keep cutting the butter into smaller pieces, and pressing into the almond flour until all the big chunks are gone and the dough is crumbly.
Make a space in the middle of the bowl, and crack in an egg and add the cream. Using a fork, lightly mix the egg and cream together, slowly moving out and incorporating the rest of the dough. Mix until you've formed a soft dough.
Using your hands, divide dough into four pieces and roll into a ball. Dough will be soft and a bit sticky.
Place dough balls onto parchment lined cookie sheet. DO NOT flatten dough. Bake for 20 minutes or until lightly golden. Let cool slightly before slicing.
These biscuits are also delicious with jam (here’s a great recipe for a paleo jam using honey as the sweetener.) Or you can top with a whipped cream (or whipped coconut cream!) and fresh berries for a healthy summer short cake!